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Title: Eating Well's Died-And Went To-Heaven Chocolate Cake
Categories: Dessert Lowcal
Yield: 16 Servings
| 1 3/4 | c | Flour, white all purpose |
| 1 | c | Sugar, white |
| 3/4 | c | Unsweetened Dutch-process |
| Cocoa powder | ||
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 1/4 | c | Buttermilk |
| 1 | c | Packed light brown sugar |
| 2 | lg | Eggs, lightly beaten |
| 1/4 | c | Vegetable oil, canola oil |
| 2 | ts | Pure vanilla extract |
| 1 | c | Hot strong black coffee |
| ICING | ||
| 1 | c | Confectioner's sugar |
| 1/2 | ts | Pure vanilla extract |
| 1 | tb | Buttermilk or low-fat milk |
| 1 T more if needed | ||
| RCROCKETT | ||
Preheat oven to 250 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
o To make icing: In a small bowl, whisk together confectioner's sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
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